Chocolatier Masterclass at Fortnum & Mason

The Chocolatier Masterclass at Fortnum & Mason offers an engaging and thoughtfully structured introduction to the art and science of fine chocolate. Set within the brand’s elegant surroundings, the experience is as informative as it is indulgent, appealing to both curious beginners and confident home bakers looking to refine their skills.

Building Knowledge and Technique

At the heart of the masterclass is a strong educational focus, led by a professional pastry chef Raavy, with an impressive pedigree, having worked at Harrods for 15 years. His expertise is evident throughout, as participants are guided through the fundamentals of chocolate-making, from understanding cocoa origins and bean varieties to learning how processing and percentage affect flavour, texture and finish.

The chef explains the importance of tempering not just as a technical step, but as the key to achieving the signature shine, snap and smooth mouthfeel associated with high-quality chocolate. Clear demonstrations are paired with practical, hands-on application, allowing attendees to immediately put theory into practice.

Creativity Through Understanding

Rather than free experimentation alone, creativity here is driven by knowledge. Once the core techniques are understood, participants are encouraged to apply them through moulding, filling and finishing their own chocolates. The chef shares professional insights throughout, offering tips on working temperatures, handling methods and common pitfalls, all drawn from years spent in a luxury retail and patisserie environment.

This balance between instruction and application ensures the masterclass feels purposeful, with each stage building on the last. By the end of the session, participants leave not only with beautifully crafted chocolates, but with a clearer understanding of the craft behind them.

Exceptional Chocolate Quality

As expected from Fortnum & Mason, the quality of chocolate used throughout the masterclass is exceptional. Participants work with professional-grade couverture chocolate in callet form — the small, uniform discs favoured by pastry chefs for their ease of melting, precise tempering and consistent results. The callets melt evenly and respond well to temperature control, making them ideal for learning professional techniques.

The chef explains why couverture chocolate is considered the gold standard: its higher cocoa butter content delivers superior gloss, snap and a smoother mouthfeel. In the UK, couverture callets typically retail at approximately £6–£8 for 250g and £18–£30 per kilogram, depending on the brand, cocoa percentage and provenance. This places them well above standard supermarket baking chocolate, which often costs half that amount.

For the average home baker, couverture may initially feel like a luxury ingredient. However, the masterclass clearly demonstrates that a small quantity can produce professional-level results, reframing the cost as an investment rather than an indulgence. For special occasions, gifting or refined home patisserie, the price becomes easier to justify — particularly once the difference in flavour, texture and finish is understood.

Verdict

The Chocolatier Masterclass at Fortnum & Mason is a polished, informative and rewarding experience. Led by an accomplished pastry chef with extensive industry experience, it successfully combines expert instruction with hands-on learning. For anyone interested in understanding chocolate beyond the surface and gaining skills that genuinely translate to home baking, this masterclass is both inspiring and worthwhile.